Chicken and rice bowls are my go-to meal prep recipe when I’m craving variety but not extra work. Same chicken, same rice, favorite veggie toppings, and three totally different sauces for a unique twist in minutes.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Rice Bowls To Try
These chicken and rice bowls are like that trusty white tee in your closet—simple, adaptable, and never boring. It’s all built around juicy spiced chicken thighs and fluffy rice, then you pick your flavor mood: Tex-Mex with creamy cilantro lime, Thai-inspired sweet-savory with a peanut soy drizzle, or a creamy, spicy Peri Peri for some mellow heat.
The toppings are a fridge-cleanout dream—crunchy veggies, creamy avocado, sweet corn. It’s colorful, healthy-ish, and makes amazing leftovers.
I’ve made these chicken and rice bowls three times in the past month— each version hits differently. Nutritionally, they’re balanced and high in protein, with macros available for each sauce option. Great for lunches or quick dinners!
Three Chicken & Rice Bowl Flavors
- Cilantro Lime Chicken Bowl – Tex-Mex inspired, creamy, and tangy.
- Peanut Honey Soy Chicken Bowl – Sweet, salty, and a little spicy, with Asian-esque, Thai-esque flavors.
- Creamy Peri Peri Chicken Bowl – Portuguese-inspired, slightly spicy, and rich, but the heat is mellowed out with a little cream.
👩🍳 You might also like these chicken & rice bowls: Mediterranean chicken quinoa bowl, low-carb Greek chicken bowls, or my other chicken recipes: garlic parmesan chicken skewers, bang bang chicken skewers, grilled chicken tenders, or BBQ ground chicken tacos.
What You’ll Need
Here is what you’ll need for this chicken and rice bowl recipe. Find the full measurements in the recipe card below.
- For the Chicken: Boneless skinless chicken thighs – flavorful and juicy – and for seasoning: garlic powder, onion powder, smoked paprika, salt, and pepper; plus olive oil for cooking and optional cayenne or chili powder for a lil’ kick.
- For the Rice: White, jasmine, or brown rice – use what you like. Salt, water – basics, but you can also sub with cauliflower rice for low-carb.
- Toppings (pick what’s in your fridge): Sweet corn, radishes, cucumber, carrots, onion, cherry tomatoes, avocado, peas, grilled peppers (or fire-roasted out of a jar), shredded cabbage, olives, etc. Tip: Use 4+ for texture and color. Fresh herbs like cilantro, parsley, or chives can also be added.
- Cilantro Lime Sauce: Tangy, herby, a little creamy with cilantro, lime, garlic, jalapenos, yogurt, and mayo.
- Peanut Butter Honey Soy Sauce: Salty-sweet with a whisper of spice using peanut butter, honey, soy sauce, garlic/ginger, and sesame oil.
- Creamy Peri Peri: Spicy but not overpowering, using mild Peri Peri sauce with tomato paste, garlic, paprika, and mellowed with cream.
How To Make Chicken & Rice Bowls
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for chicken & rice bowls.
- Cook Chicken: Season and pan-fry (or air-fry if you’re feeling virtuous). The chicken can be done ahead of time as part of meal prep. See recipe card below for full ingredients and timings.
Pan-fried vs air-fried chicken: you can choose your preferred method but I found that pan-fired was a little tastier and juicier, with more browned finish. Having said that, air-fried was really good too.
- Cook Rice: Rinse well, simmer until fluffy, or use Instant Pot/ rice cooker.
- Make Sauces: Blend or whisk ingredients—each one takes just a few minutes. Choose one sauce or make all three if making a batch for meal prep.
- Prep toppings: Chop up fresh veggies or thaw frozen ones. This can be done ahead of time or on the day.
- Assemble: Bowl of rice + sliced chicken + toppings + sauce drizzle = done!
Watch The Video
Recipe Tips
- Pan-frying chicken gives better flavor and slightly more tender meat, but air-frying is faster and lighter.
- Use store-bought rice or frozen veggie packs if you’re short on time.
- The sauces are flexible—use yogurt instead of mayo or almond butter instead of peanut.
- Add toasted nuts or seeds for crunch, or a sprinkle of feta for something creamy and salty.
- Storage Tips: Store chicken, rice, and sauces separately in the fridge for up to 4 days (rice for 2 days). The chicken also freezes well (sauces too!).
- Make Ahead Tips: Cook chicken and rice ahead—store in airtight containers. Make sauces in advance—they keep for several days in the fridge. Chop hardy toppings like carrots and onion ahead, but slice avocado and cucumber fresh.
Serving Suggestions
These bowls are perfect for lunch meal prep or an easy weeknight dinner. Serve warm or at room temp. Add a handful of greens if you’re feeling extra wholesome. Here are my 3 favorite versions:
Cilantro Lime Chicken & Rice Bowl
As well as crunchy veg, add some avocado, corn, and fresh cilantro as toppings; some crunched corn chips will give you extra crunch, while salty cheese like feta or Cotija will add extra calcium and flavor. You can’t go wrong with this cilantro lime sauce.
Peanut Butter Sauce Bowl
Similar to cilantro lime bowls, but you can also add edamame beans, bean sprouts, shredded lettuce, green onions, and cilantro or mint for garnish. Crushed peanuts or fried shallots will add extra crunch. Drizzle with chili oil for extra heat.
Creamy Peri Peri Chicken & Rice
Green peas, grilled peppers, olives, charred zucchini or eggplant, roasted cauliflower, cherry tomatoes, celery, carrot. A little parsley, chives, or basil are great as herbs.
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Ingredients
For the Spiced Chicken
- 8 boneless skinless chicken thighs, about 1.2 lb / 1.2 kilograms, cut in half
- 2 tablespoons olive oil
- 1 ½ teaspoon garlic powder
- 1 ½ teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper optional
For the Rice
- 1 ½ cups white jasmine, or brown rice
- 2 ½ cups water add more if using brown rice
- ½ teaspoon salt
Toppings (pick 4 or more):
- Sweet corn
- Sliced radishes
- Grated carrot
- Diced cucumber
- Sliced red onion
- Avocado
- Cherry tomatoes
- Cooked peas
- Grilled red peppers
Cilantro Lime Sauce:
- 1 garlic clove
- 3 pickled jalapeño slices
- Handful cilantro
- 1 tablespoon chives
- Juice of ½ lime
- 2 tablespoons mayo
- 3 tablespoons yogurt
- 2 tablespoons water
- ¼ teaspoon salt
Peanut Butter Honey Soy:
- ¼ cup peanut butter
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- ½ teaspoon garlic
- ½ teaspoon ginger
- 1 teaspoon chili flakes
- Warm water to thin
Creamy Peri Peri Sauce:
- 3 tablespoons mild Peri Peri sauce
- ½ tablespoon tomato paste
- 1 teaspoon honey
- 1 garlic clove
- ½ teaspoon smoked paprika
- ¼ cup light cream
Instructions
Cook the Chicken:
- Cut the chicken thighs in half and trim any extra fat. Season them with garlic powder, onion powder, smoked paprika, salt, pepper, and cayenne (if you want a bit of heat). Rub it all in so the seasoning sticks.
- Heat the olive oil in a large skillet over medium-high. Once hot, cook the chicken pieces for about 6–7 minutes per side until golden and cooked through (internal temp should hit 165°F / 75°C). Let the chicken rest a few minutes, then slice.
- Alternative: Air fry at 400°F / 200°C for 15 minutes, flipping halfway.
Cook the Rice:
- Rinse your rice under cold water until the water runs clear. This step’s annoying, yes, but it really helps the texture.
- Bring the water and salt to a boil in a medium pot. Add the rice, stir once, reduce to low heat, and cover. Cook for about 15–20 minutes (white rice) or up to 40 for brown rice. Once it’s done, let it rest (covered) off the heat for 10 minutes. Fluff it up with a fork.
Make Your Sauce of Choice:
- For the cilantro lime sauce, blend all ingredients until smooth.
- For the peanut butter sauce, start by whisking warm water with peanut butter, then add the rest and whisk until it comes together (a stick blender helps if it’s chunky).
- For the creamy Peri Peri sauce, just mix everything in a bowl and warm it up slightly in a small pot or microwave before serving.
Prep the Toppings:
- Chop up whatever fresh veggies you’re using. If using frozen peas or corn, give them a quick boil or soak in hot water. Avocado and cucumber are best sliced fresh just before serving.
Assemble the Bowls:
- Add about 1 cup of rice to each bowl. Top with 5 oz / 140 grams of sliced chicken. Load it up with your choice of toppings, about ¼ to ½ cup each (I usually go for 4 or more toppings for texture and flavor variety). Drizzle with 2-3 tablespoons of your chosen sauce.That’s it! You’re officially a chicken-and-rice-bowl boss. 🙌
Video
Notes
- Macros for Peanut Butter chicken and rice bowl per serving: Calories: ~610 kcal, Carbohydrates: ~45 g, Protein: ~35 g, Fat: ~32 g, Fibre: ~4.5 g
- Macros for Creamy peri peri chicken and rice bowl per serving: Calories: ~570 kcal, Carbohydrates: ~42 g, Protein: ~33 g, Fat: ~28 g, Fibre: ~4 g
- Pan-frying chicken gives better flavor and slightly more tender meat, but air-frying is faster and lighter.
- Use store-bought rice or frozen veggie packs if you’re short on time.
- The sauces are flexible—use yogurt instead of mayo or almond butter instead of peanut.
- Add toasted nuts or seeds for crunch, or a sprinkle of feta for something creamy and salty.
- Storage Tips: Store chicken, rice, and sauces separately in the fridge for up to 4 days (rice for 2 days). The chicken also freezes well (sauces too!).
- Make Ahead Tips: Cook chicken and rice ahead—store in airtight containers. Make sauces in advance—they keep for several days in the fridge. Chop hardy toppings like carrots and onion ahead, but slice avocado and cucumber fresh.
Nutrition
FAQs
Totally! Just don’t overcook—it dries out faster than thighs. Chicken tenderloins are also great.
Only if you want it to be. Leave out cayenne or chili flakes for a milder version. Creamy Peri Peri is the spiciest of the three, but it’s still quite mild.
Honestly? It depends on your mood. Cilantro lime is fresh, peanut is sweet and salty, Peri Peri is cozy and great served warmed up.
Peanut and Peri Peri can freeze okay; the cilantro one is better fresh.
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